Ingredient | Quantity |
---|---|
Raw rice /pacharisi | 1/2cup |
Idly rice/pulungal arisi | 1/2cup |
Urad dhal/ulutham paruppu | 2tbs |
Channa dhal | 11/2tsp |
Toor dhal/tuvaram paruppu | 1tsp |
Moong dhal/paasiparuppu | 1tsp |
Powdered Jaggery/brown sugar/vellam | 3/4-1cup |
Coconut(grated) | 1/2cup |
Cardamom/ellakai | 3nos. |
Salt | 1/4tsp |
Oil | as needed to fry |
Method
Soak the rice and dhal for 2 hours,then grind it in blender with caradmom to coarse paste.Now add the grated coconut and powdered jaggery to it and grind it for a minute.Transfer the batter to a bowl and adjust the consistency(should be like dosa batter consistency).Add the salt and mix it well.
Now heat a pan with oil in a medium flame,once the oil is hot pour a small ladle of batter to the oil.
Now slowly pour the oil to the appam with the help of the skimmer to raise.
Once the edges become brown turn it to the other side.Cook it for a minute and remove it,drain it on a kitchen towel.
Serve it warm.
- Here I used the brown sugar and if you feel the jaggery has impurities make a thich syrup and drain it.Add it to the batter.
- If you want more sweet the amount of jaggery can be increased to 1 cup as I used the brown sugar,added 1 cup.
- Flip the appam once the edges get crisp and brown,after flipping don't cook it for a long time.Remove it in a minute.
- The oil should be in medium flame to get a nice color and even cooking.
- Use a flat base pan to fry this appam and fry one appam at a time to get a nice shape.
its new to me, sounds interesting and delicious Nalini! You have made it so well n neatly presented. Yummy clicks too..
ReplyDeleteMakes me nostalgic, been ages i had my favourite Kandarappam..You are tempting me here.
ReplyDeleteNever heard this name but looks delicious..
ReplyDeleteNalini the traditional appams are all with rice; this sounds easy and delicious; perfect for the festival season.
ReplyDeleteCould you make this in the Appa-kaarol?
I have heard about it, but now only know the process! Interesting recipe!
ReplyDeleteyummy variety of appam :) looks delicious dear..
ReplyDelete`This is my favorite snack. Looks delicious, Nalini.
ReplyDeletewow looks superb SN :) I feel like grabbing few from the screen now
ReplyDeleteYum ..looks perfectly done ....
ReplyDeleteSuper delicious aks... u made me so tempting...
ReplyDeleteYummy!! I love kandarappam! Lovely photos! :)
ReplyDeleteFoodomania!
Sounds interesting , looks perfect
ReplyDeleteRecipe sounds good Nalini, new for me, would surely want to try this sometime..
ReplyDeleteNew recipe to me,similar to neyyapam in shapes..neatly presented,Nalini:)
ReplyDeleteThese look something like the North Indian Malpuas...but with daal...the basic style is the same..look good.
ReplyDeletewe make something using pumpkin, should try it with coconut, nice recipe
ReplyDeleteWow.... such a delightful recipe. Very power packed.
ReplyDeleteWwo this looks yum. Its new to me but I love it.
ReplyDeleteit's my fav snack.... never tried at home.. her i got a nest recipe...
ReplyDeleteLovely one. First time hearing about this traditional dish
ReplyDeleteThis has come out nice, with the perfect brown color!
ReplyDeleteAddition of so many dals sure sounds interesting to me!!
ReplyDeleteVery interesting dish. Never heard of it. Looks yumm.
ReplyDeletethis is new to me... looks so authentic and so delicious.. should try it out sometime!
ReplyDeleteSowmya
Event - Bake Fest
Event - Celebrate - Summer
Can I make tiny dosas using this batter in dosaikal instead of deep frying?
ReplyDelete